Get Jiro! Hardcover – Jul 3 2012
|New from||Used from|
Customers Who Viewed This Item Also Viewed
To get the free app, enter your e-mail address or mobile phone number.
"'Get Jiro!'" unfolds in a dystopian version of Los Angeles where today's (mostly) polite and academic discussions about food have evolved into grisly gastronomic feuds.... In some ways, "Get Jiro!" represents a coming-full-circle thing for Mr. Bourdain."—The New York Times
"What's an ex-yakuza enforcer turned sushi chef to do, ask culinary expert and author Bourdain (Medium Raw) and co-writer Joel Rose (La Pacifica) in this boisterous lampooning of food culture, a pet project for Bourdain, who seems to revel in the unrestrained narrative allowed in a comic book. Their answer will be enjoyable to anyone versed in samurai revenge stories or the films of Sam Peckinpah.... The book's saving grace is the wonderfully clean and detailed art by an all-star team of artists led by illustrator Foss, whose meticulously researched and composed visuals mirror Jiro's precision with a knife and produce equally appetizing results."—Publishers Weekly
"Bourdain...promised 'an ultra-violent slaughter-fest over culinary arcane,' and he delivers pretty much exactly that....Bourdain let's his foodie id run wild, extolling the elegant simplicity of a peasant dish like pot-au-feu here and caving in skulls with sauté pans there. Foss' stubby, dough-faced figures walk a fine line between goofy and thuggish, and fall apart with great ickiness when dismembered. Equal parts blunt culinary opinion-mongering and satiric takedown of the very same chef-worship culture Bourdain helped create, this amusing diversion coasts comfortably in the wake of the standard bearer of gore-soaked foodie comics..."—Booklist
About the Author
Born in 1956, Anthony Bourdain graduated from the world-renowned Culinary Institute of America. He began running New York kitchens at restaurants such as Supper Club, One Fifth Avenue, and Sullivan's. His extensive body of work has graced the pages of The Times, New York Times, Observer, the Face, and Scotland on Sunday. He is an ongoing contributor and authority for Food Arts magazine. Bourdain's fictional works include two crime novels– 1997's Gone Bamboo and Bone in the Throat in 1995. His book Kitchen Confidential: Adventures in the Culinary Underbelly was a bestseller, with an updated edition published in 2007. In 2002, the Food Network debuted what would become a twenty-two episode series featuring Bourdain circling the globe and feeding his adventure eating habit with the most extreme cuisine the world had to offer. The inspired bestselling book, A Cook's Tour In Search of the Perfect Meal, met with huge success in the United Kingdom and the United States.
Joel Rose's most recent novel is The Blackest Bird, which has been translated into 13 languages. Previous books include Kill the Poor, Kill Kill Faster Faster (both of which have been made into films), and New York Sawed in Half. For DC Comics, he wrote the graphic novels La Pacifica and The Big Book Of Thugs.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
This novel is a cross between those old 70's films, The Warriors and Lone Wolf/ Lightning Swords of Death. There's, clearly, a deliberate attempt to tap into the Quentin Tarantino fan base.
But, the difference between, let's say, "Kill Bill" and this disaster is that Tarantino knows how to take disparate elements, stereotypes and mold them into a truly interesting story.
This story is just plain dumb. D-U-M-B...dumb.
Would you ever see (or expect your audience to wink to) a character who'd slice off a customer's head--unprovoked--because he ate sushi the wrong way while his friends, who're sitting by his decapitated body, merely wipe away his blood before resuming their obsession with Jiro's delicacies?
The main story revolves around Jiro, a renegade chef who just moved to L.A. to start a new life but finds himself embroiled between restaurant mafias who vie for his services.
Not even the illustrations can save this dud and I'm being VERY generous.